Sous Chef

J FOOD CONCEPTS PTE. LTD.; Singapore; On-site; SGD 42,000 - 60,000; Full time

Job summary

J FOOD CONCEPTS PTE. LTD. is seeking a sous chef to plan and manage food preparation in restaurant kitchens.

The role functions as the head chef's assistant, driving menu development, staff training, and inventory control to maintain high standards of quality and safety. The position emphasizes directing daily kitchen operations, coordinating with chefs at all levels, and supporting the head chef in delivering exceptional dining experiences.

Qualifications

• Develop new menu options based on seasonal changes and customer demand.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and plating.
• Manage the kitchen team in the executive chef's absence while ensuring sanitation regulations and safety regulations.

Responsibilities

• Directing the food preparation process and delegating tasks.
• Supervising, motivating and working closely with other Chefs of all levels.
• Assisting with determining food inventory needs, stocking and ordering.
• Assisting the Head Chef to create menu items, recipes and develop dishes.
• Ensuring the kitchen meets all regulations including sanitary and food safety guidelines.

Job description

Role Description

A sous chef is responsible for planning and managing food preparation in restaurant kitchens. Known as the assistant to the head chef or the head chef's second in command, these skilled individuals perform a range of duties including planning menus, training new staff, and recording inventory.

Specific Responsibilities

Individual to be involved in:

1. Directing the food preparation process and delegating tasks
2. Supervising, motivating and working closely with other Chefs of all levels
3. Assisting with determining food inventory needs, stocking and ordering
4. Assisting the Head Chef to create menu items, recipes and develop dishes
5. Ensuring the kitchen meets all regulations including sanitary and food safety guidelines

Competencies

1. Develop new menu options based on seasonal changes and customer demand. Assist with the preparation and planning of meal designs.
2. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Recruit and train new kitchen employees to meet restaurant and kitchen standards.
3. Manage the kitchen team in the executive chef's absence while ensuring sanitation regulations and safety regulations.

Duration of Attachment Offered

24 Months